When making homemade wine how often and how many times should i rack it?!
Answers: I have it in a 5 gallon container with an air lock and it's apple wine if that makes a difference.
Depending on your recipe, give it 2-4 weeks in primary (until fermentation slows), then a month or 2 in secondary (until clear enough to read a newspaper through the carboy), then 3-6 months in bulk aging. If you notice a good bit of sediment during bulk aging (1/4 - 1/2 an inch), then you may want to rack again to get it off the lees.
The main thing to remember is that letting it sit on the lees is what leads to off-flavors, when the dead yeast starts breaking down due to autolysis. Some people rack monthly no matter what, some people only rack a couple times during the entire process, it's all up to personal standards.
With apple wine or cider, you want to remember to give time for malo-lactic fermentation though, and so that's why the bulk aging is very important.
every day 5 times
idon't rack mine at all; after it clears and settles, I bottle it!
twice
you rack it?? we just syphon from the carboy to a 5 gallon jug left on the counter and drink from there. as long as she's done rotting theres alcohol in it and it gets you drunk.
Until it's clear enough to please you.
It depends on your taste.
everytime you rack it, your eliminating the last racks lee on the bottom, some claim that the lee gives a bad taste if you let it sit on the bottom to long so they do it more often then others.
I rack my wines twice, that's about it with a week inbetween.
but also know that my fermenters are only 1 gallon, I make 5 gallons at a time, just in 5 different styles and containers so I don't end up with the same flavors each harvest.
If your not using sulfites inbetween racks, drop the 5 gallon into smaller ones and fridge the wine, saves you on racking times , but once you chill it keep it shilled after bottling. if your not planning on using any Potassium Sorbate thatsw the best way to go anyhow. IMHO